Nothing can thwart this queen of spicy meat-and-bean stews.
This dang apple cake is a lot better than I thought it would be. Its really whiskey flavored without the booze factor because of the honey. And incredibly moist!! I hate that word but its just TRUE.
I love chicken & dumplings. It’s one of the most comforting and delicious dishes on this green earth. But when it’s bad, it’s awfully bad. I hate when it’s goopy-sauce-and-dry-gummy-biscuit porridge hell. This is none of that! The sauce is silky and light, and the dumplings are little puffs of floating dough.
And what better side dish to a couple of juicy and well-cooked bratwursts than onions and sauerkraut? No? Not for you? Let me ask you a question then. Have you ever had really good cooked kraut?
Making this dish taught me a lot about the true simplicity of base Indian ingredients and how they all work together to create the incredible symphony of flavor and aroma that I love so much on Devon Street.
Homemade pizza is incredibly inexpensive and so much more delicious than any takeout. It has been so hot that I’ve been dreading making dinner every night. I don’t want to go anywhere near the stove or oven, and there are only so many salads a person can eat. I had a hankering for pizza the other night, and I decided I’d try to throw it on the grill to see what would happen.
Although adapting a Rick Bayless recipe is akin to adding a few extra brush strokes to a Picasso, I happened to have a great IPA on hand that I thought would add a delicious extra bite.
Are they authentic? Not really. Are they freakin’ delicious? Absolutely! I’m a Polish lady making tacos – I really hope you weren’t expecting truly authentic.
This past Monday, I got a hankering for ice cream and there was none in the house. I hadn’t yet pulled the machine out the for the summer so I thought what the hell!? Let’s do this!
who knows what possessed me to make pretzels on a Wednesday afternoon a couple weeks ago. I guess it was because I had an entire pint jar of beer mustard hanging around and taunting me every time I opened the fridge.
Spicy, rich, sweet, tangy and salty, this easy recipe hits all the right notes. And everything is better on a stick, right?
What can you serve with this? Anything you want! The marinade doesn’t necessarily fit into any one flavor profile, so you could do whatever you wanted with it. Flank steak is great for tacos. Or throw it on a salad of mixed greens and tomatoes. To make lettuce wraps, just add a little hoisin sauce and top with pickled daikon and carrots.